To grill the eggplant, brush with the lemon juice and oil and grill on an outdoor grill or on a mesh on the stovetop. (if you'll be doing it on your stovetop, its better if you cover it with aluminum foil, for easier cleanup.)

You can also cut the eggplant in two before grilling it. Grill until charred and soft.

Shred the radishes.

When the eggplant is grilled, peel off the outside layer and strain a bit.

For the techina: Blend all the ingredients, adding the water gradually until you get the consistency you prefer .

Place the strained eggplant on a plate. Drizzle on some techina. Garnish with the oregeno leaves and shredded radishes.